India’s Unsurpassed Cuisine

Aubergine/Eggplant Relish (Baigan ka Raita)

Serves 6

3 medium eggplants

2 cups plain yogurt

¼ cup water

Salt to taste

½ teaspoon ground turmeric

¼ cup fresh grated coconut

½-inch piece fresh gingerroot, peeled and chopped

6 cloves garlic, peeled and chopped

2 fresh green chilies, chopped

2 tablespoons clarified butter

1 teaspoon black mustard seeds

½ teaspoon cumin seeds

2 sprigs fresh curry leaves

⅛ teaspoon ground asafoetida

¼ cup fresh cilantro leaves, chopped fine

Preheat the oven to 400ºF

Lightly grease the eggplants with oil and wrap them in aluminum foil. Reduce the oven heat to 350ºF. Bake the eggplants for 25–30 minutes until tender.

Cool. Then peel and discard the skin.

In a food processor, puree the yogurt, salt, turmeric, ¼ cup water, coconut, ginger, garlic, green chilies, and eggplant.

Heat the clarified butter in a wok over medium heat.

Add the mustard seeds, cumin seeds, curry leaves, and asafoetida, stirring constantly for 2–3 minutes, until the mustard seeds start popping and the cumin seeds turn a shade darker.

Add the eggplant mixture; stir and simmer for 4–5 minutes. Garnish with fresh cilantro leaves and serve with lunch.

Mastani’s Royal Chicken Curry (Mastani ki Shahi Murgh)

Serves 6

Sivaji, the hero and conqueror of the Mughals and founder of the Maratha dynasty, was constantly at war with the Nizam of Hyderabad. There is a legend of his handsome prime minister (Peshwa) Baji Rao (1720–40) who fell under the spell of Mastani, a beautiful Muslim dancing girl. An accomplished horsewoman, musician, singer, and an extraordinary chef, she prepared Mughal- style dishes (chicken kormas in fragrant nut and yogurt sauces, biryanis and pilaos, kebabs and lamb roasts, and seductive desserts) for her benefactor and lover, much to the horror of the members of the orthodox Hindu Peshwa’s family. Baji Rao and Mastani became inseparable lovers until one day during the Peshwa’s absence, his family captured and imprisoned Mastani in the palace in Poona. The star-crossed lovers died of broken hearts.

Mastani’s Royal Chicken Curry was one of many dishes the dancing diva prepared for her admiring inamorato.

¼ teaspoon saffron threads

¼ cup hot whole milk

½ cup plain yogurt

¼ cup unsalted cashew nuts

3 pounds chicken pieces

½ cup corn oil

1 large onion, peeled and sliced fine

½-inch piece fresh gingerroot peeled and shredded

1 tablespoon ground coriander

½ tablespoon ground cumin

¼ teaspoon chili powder

Salt to taste

2 cups water

¼ cup thick cream

2 drops rose essence

Soak the saffron threads in hot milk for 20 minutes.

In a food processor, add the yogurt and cashew nuts and grind.

Remove the fat and skin from the chicken, and wash and drain. With a fork, prick the chicken pieces evenly.

Heat the oil in a wok over medium heat. Add the onions and ginger, and sauté for 5–6 minutes, stirring occasionally until golden brown.

Transfer the onion mixture to a small bowl and crush with a fork. Heat the same oil over medium heat. Add the coriander, cumin, and chili powder, stirring constantly for 2–3 minutes.

Add the chicken and salt, and mix for 3–4 minutes.

Add 2 cups water. Cover and simmer for 20 minutes, stirring occa- sionally, until the chicken is half-cooked.

Add the yogurt mixture and stir. Cover and simmer for 20 minutes, stirring occasionally until the chicken is tender.

Add the cardamom and cream, and mix. Cover and simmer for 5 minutes.

Add the fried onion mixture and stir. Cover and simmer for 5 minutes.

Add the saffron milk and rose essence, and mix. Cover and set aside for 5 minutes

Serve hot with rice, roti, legumes, vegetables, and salad.

Curried Squash (Masalewale Sabzi)

Serves 6

1½ pounds zucchini

1½ pounds yellow squash

½ cup corn oil

1 large onion, peeled and sliced, fine

¾-inch piece fresh gingerroot, peeled and shredded

½ teaspoon ground turmeric

¼ teaspoon chili powder

1 teaspoon ground cumin

¼ teaspoon ground black peppercorns

¼ teaspoon ground cardamom

¼ teaspoon ground clove

¼ teaspoon ground cinnamon

½ teaspoon ground black cumin

¼ cup plain yogurt

Salt to taste

1 cup water

Wash the zucchini and squash. Cut into 1-inch pieces.

Heat the oil in a wok over medium heat. Add the onions and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ginger and stir for 1–2 minutes.

Add the turmeric, chili powder, cumin, black pepper, cardamom, clove, cinnamon, and black cumin, and mix for 2–3 minutes.

Add the yogurt and salt, and stir. Add the squash and mix.

Add 1 cup water and mix. Cover and simmer for 6–8 minutes, stirring occasionally, until vegetables are tender.

Serve hot with rice, legumes, and tossed salad.